Shrimp Creole


1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)
2 medium brown onions, small dice
2 medium red onions, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
2 poblano chiles, small dice
6 ribs celery
6 cloves garlic, minced
2 quarts shrimp stock
6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
3 6-ounce cans tomato paste
1 quart ketchup
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons Creole Seasoning
3 tablespoons Tiger Sauce (optional)
3 tablespoons Cajun Power Garlic Sauce (optional; substitute several cloves of roasted garlic)
1/2 teaspoon white sugar
1/2 teaspoon brown sugar
1/2 teaspoon cane syrup or light corn syrup
1/2 teaspoon molasses
1 teaspoon hot sauce ( Tabasco or Crystal)
2 tablespoons Worcestershire sauce
1 teaspoon salt
4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
2 bay leaves
1/4 cup fresh squeezed lemon juice
3 pounds medium shrimp, peeled and deveined
About 15 cups cooked long-grain or converted rice (about 5 cups raw)

Cooking Directions:

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.

Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes.

Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.

Add the shrimp. Simmer an additional 15 minutes.

To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

Serves 15 regular people, or about 7 Cajuns.

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